Nickel Allergy Friendly Feta-Olive Chicken Paella

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Nickel Allergy Friendly Feta-Olive Chicken Paella

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Ingredients

4 servings

For the paella

2 lbs bone-in, skin-on chicken thighs (about 4 pieces)
1 tsp kosher salt
½ tsp black pepper
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
1 tsp smoked paprika
½ tsp sweet paprika
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes, drained
1 ½ cups bomba rice or short-grain paella rice
½ cup dry white wine
3 ½ cups low-sodium chicken broth
¼ tsp saffron threads, crumbled
¾ cup castelvetrano olives, pitted and halved
4 oz feta cheese, crumbled

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). In a small saucepan, warm the chicken broth over low heat until steaming; stir in the crumbled saffron threads and keep warm.
2
Pat the chicken thighs dry and season all over with the salt and black pepper. Heat 2 tbsp of the olive oil in a 12-inch paella pan or wide oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.

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